← All recipes

🍽️ Juicy Wild Boar Roast from the Oven

997 kcal · 165 min · 4 servings

Ingredients

• 1.5 kg wild boar meat (e.g. neck loin with bone or wild boar leg) without rind
• 1.5 tsp rosemary (dried)
• 1.5 tsp thyme (dried)
• salt and pepper
• 3 large garlic cloves (peeled and finely diced)
• 2.5 tbsp sunflower oil
• 2 medium-sized onions (peeled and finely diced)
• 2 large carrots (peeled and finely diced)
• 350 ml dry red wine (or off-dry)
• 400 ml meat broth (or game stock)
• 3 medium-sized tomatoes (peeled and diced)
• 4 tbsp honey, liquid (meadow or blossom honey)
• 300 g cranberries (from the jar)
• 200 ml cream

Instructions

1. 1. Rub the wild boar meat generously with salt, pepper, rosemary, thyme, the diced garlic pieces, and oil.
2. 2. Cover the meat and let it marinate overnight in the refrigerator or in a cool place.
3. 3. Take the meat out the next day and place it together with the marinade into a large roasting pan with a capacity of 6 liters.
4. 4. Add the diced onions and carrots.
5. 5. Place the roasting pan on the stovetop and sear the meat together with the vegetables on all sides over high heat.
6. 6. Turn the meat several times during this process.
7. 7. Deglaze the pan with red wine and meat broth (or game stock) and add a little liquid.
8. 8. Add the tomato pieces.
9. 9. Brush the top side of the meat thinly with honey.
10. 10. Cover the roasting pan with a lid and place it in the preheated oven.
11. 11. Braise the meat at 200 degrees Celsius using top and bottom heat for about 2 hours.
12. 12. The time may vary depending on the thickness of the roast; bone-in pieces like shanks may need a little more time.
13. 13. DO NOT turn the meat during cooking.
14. 14. Once the meat is tender, remove the roasting pan from the oven.
15. 15. Carefully separate the meat from the bones and place it in a warm spot to keep it warm.
16. 16. For the sauce, mix the braised vegetables and the pan juices with the lingonberries.
17. 17. Puree the mixture finely using a hand blender.
18. 18. Stir in the cream.
19. 19. Bring the sauce to a brief boil, season with salt, and serve it together with the meat.
20. 20. Good sides include bread dumplings or pretzel dumplings, red cabbage, spätzle (egg noodles), or potatoes.
21. 21. Instead of red wine, you can use port wine or a mixture of half red wine and half port wine.
22. 22. Instead of lingonberries, cranberries (cowberries), a berry mix, blackberries, blueberries, or sour cherries also work well.
23. 23. Instead of whipping cream, you can use Cremefine or plant-based cream alternatives.

Nutrition per serving

• kcal: 997
• Protein: 82 g · Fett/Fat: 46 g · Carbs: 49 g